Sensitivity of Basic Taste in Elderly

N/ACompletedNCT03196440

Hospital Israelita Albert Einstein280 enrolled

Overview

The purpose of this study is to identify the thresholds sensitivity of the five basic tastes in an elderly population and relate to food intake, nutritional status, age, gender and others variables.

The investigators propose a study of 300 elderly patients to characterize de sensitivity of the four basic tastes, according to the methodology of International Organization for Standardization (1985) and to identify umami taste (Mojet et al. 2001, 2003). This is a cross-sectional study. The length of the inclusion of the study will be 24 months. This study's general objective is: to characterize food intake, nutritional status and identify thresholds for the five basic tastes in an elderly population.

Study Type

OBSERVATIONAL

Enrollment

280

Conditions

Taste Disorders

Eligibility

Sex: ALLMin age: 60 Years

Medical Language ↔ Plain English

Inclusion Criteria: * 60 years old patient or older, who present oral feeding and the ability to express themselves to perform the sensory analysis tests will be included. Exclusion Criteria: * Patient with fever, flu, cold or some complication in the oral cavity will be excluded, since these factors can interfere in the perception of the tastes and those that do not present conditions to express themselves or deficits of cognition, being excluded the elderly that present result of the application of the Mini Mental under 24. In addition to those who do not agree to sign the Term of Free and Informed Consent.

Locations (1)

Ilana Elman Grinberg

São Paulo, Brazil

Outcomes

Primary Outcomes

Characterization of eldery according to sensitivity to basic tastes second age group and nutritional status

To identify the thresholds for detecting basic tastes in an elderly population and to relate to the age range and nutritional status.

Time frame: 3 years

Data from ClinicalTrials.gov

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